Cookbook Review: A Grandfather’s Lesson by Jacques Pepin

Some of us come from large, extended families. Some of us from smaller ones. I never met either of my grandfathers. And my parents were never able to convey any sense of the character of those men. “Grandfather” is an empty word for me. If I had my druthers, if I...

TBT Recipe: Grilled Corn and Poblano Potato Salad

It is hot. Finally, truly hot. We now have local corn and parsley and celery. So, from 2012, put them all to use in potato salad with veggie diversity! I love potato salad. The eggs, the pickles, a little celery, the parsley on top, … And what if you took all of that...

TBT Cookbook Review: The Splendid Table by Lynne Rossetto Kasper

You may well know the name Lynne Rossetto Kasper. If you listen to NPR, her voice must surely have come through your speakers. Her radio program, The Splendid Table, was a weekend joy — the program continues but after 20 years as a gracious host, Lynne stepped aside...

Cookbook Review: Easy Culinary Science by Jessica Gavin

What gives a dish, say Kung Pao Chicken, its punch? Chile peppers to be sure, but exactly what part of the peppers? The skins, those seeds, … It is the chemical capsaicin, which happens to be found in the rib and white pith of the peppers. I never knew that the...

Suzi’s Blog

Cucumber, Mint and Basil Lemonade

  If you read this blog often, you know I have a passion for lemonade. Perhaps too sweet but made with economy. In my method, you don’t have to squeeze a dozen lemons to get that 1 cup of lemon...

Cookbook Review: Gunpowder

There is always a first time, and it happened with this book. I was working my way through it, page by page, marking recipes with stickies. I had used a lot of stickies when I finally got to page...

Plenty of Poppers

I haven’t blogged in a week. Sorry, but my fingers needed a vacation. And Suzi and I did vacation to the hilt. We entertained or were entertained four nights. Even when being entertained, we still...

Chocolate-Stuffed Apples on the Grill

It’s the 4th of July and there is a strong chance you will be at your grill today. Burgers, dogs, maybe ribs or chicken. Why not dessert, too? From Emeril Lagasse, actually a friend of his from...

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